Don't like your in-flight meal? That's because it's probably very bland tasting. One of the reasons why it is so is because they aren't high of quality to begin with. But according to science, and Chemist-turned-baker Janice Lawandi at The Kitchn, there's something else to it.

Here's her explanation:

The science of taste and smell is complex... both senses require humidity to function optimally, and those senses are key to your eating experience. Depending on the flight’s altitude, the humidity levels can drop below 15 percent, which is less humid than a desert. With less moisture available and a low cabin pressure, taste buds are much less sensitive to salty and sweet.



More importantly, odor receptors can’t do their job. Just like when you have a cold or a stuffy nose, if you have trouble smelling the food, your sense of taste is also dulled.

Instead, go for foods that are served with savory sauces, or things with mushrooms, soy sauce, or tomatoes.

You might even want to consider drinking a glass of tomato juice to fulfill the need for flavor.